West African Chicken Thighs

Name: West African Chicken Thighs
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Yield: 4 servings
Cuisine: Hausa-Fulani & Northern Nigerian
Ingredients: 8 chicken thighs (4 ounce); 1 tbsp paprika; 2 tsp granulated garlic; 1 tsp granulated onion; 1 tsp kosher salt; 1 tsp fresh ground black pepper; 0.25 tsp cayenne pepper; 2 tbsp canola oil

A dish of chicken, seasoned with paprika and cayenne and grilled.

59 min · Serves 4 · Easy

Ingredients

8 chicken thighs (4 ounce), zabiha; with bone and skin, about 4 ounces each

Method

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Time: Prep 15 min · Cook 44 min · 59 min total
Difficulty: easy

1
To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
2
Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
3
Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours. Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
4
Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.
40 min